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Sassy Appetit
Get in the fall groove with these sweet treats:
Caramel apples are an absolute classic snack of the autumn season! I love how you can decorate them with sprinkles, nuts, candies or just a drizzle of chocolate to go with whatever tastes you prefer. I thought it would be fun to try and make a mini version! I thought these would be a fun appetizer at a party or get together.
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Sassy Appétit
Check out cooking blog The Best by Sess, written by model, Sessilee Lopez for all the deets on how to recreate this rockin’ crab feast.
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Sassy Appétit
Get wicked with this festive punch at your Halloween Party.
Wicked Witch Apple Punch
* 1 750 ml bottle Skyy Infusions Passion Fruit
* 1 750 ml bottle sparkling apple cider
* 1 64 oz. bottle cranberry juice cocktail
* 1 Liter ginger ale
* 2 cups pineapple juice
* Red apple slicesCombine all of the ingredients in a large black witch’s cauldron with ice and stir thoroughly. Garnish with large slices of red apple, and float on top. If desired, add dry ice. Serves 12-14. Recipe and image from Skyy Vodka.
http://webspinstress.com/halloween/2010/05/21/halloween-punch-recipes/
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We heart Kale. Try this easy and delicious meal to satisfy your sassy appetite.
Cauliflower Tabouli
- 3 large kale leaves
- ½ head cauliflower
- 1 cup cherry tomatoes, halved
- 1 stalk, green onion, finely chopped
- 1 sprig fresh parsley, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, finely minced
- ½ teaspoon kosher/sea salt (¼ teaspoon table salt)
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil
Directions:
1. Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Using a chef’s knife, finely chop the kale leaves. Rock back and forth with your knife over the leaves like you are mincing. Add to a large bowl, along with the cherry tomatoes, green onion and parsley.
2. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix.
3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.Yields four servings, 55 Calories each.
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